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Gluten-Free White Chocolate and Apricot Torte
Cheesecake meets flourless chocolate cake in this elegant, impressive dessert. But instead of being pure indulgence, the torte is healthy-ish. Made with reduced-fat cream cheese and nonfat Greek yogurt, it is sweetened only with honey, white chocolate and the finishing layer of Bonne Maman Apricot Fruit Spread. Cornstarch helps set the texture, so it’s also gluten free. The light, delicate texture comes from thoroughly aerating the batter using the whisk attachment of the stand mixer rather than the paddle. Reduced-fat cream cheese, sold in block form and sometimes labeled as Neufchâtel cheese, contains about a third less fat than standard cream cheese; don’t use “light” cream cheese sold in tubs, as it contains additives and stabilizers that will affect the texture of the torte. For make-ahead convenience, the baked and cooled torte can be covered and refrigerated for up to three days before it’s finished with the apricot spread and almonds.
Produced by Milk Street for Bonne Maman.
10 to 12
Servings
Don’t begin making the batter until the cream cheese, yogurt and eggs are at room temperature. If they are cold, they won’t aerate properly and, when the white chocolate is added, the mixture won’t form a stable emulsion that rises well during baking. And after adding the chocolate, be sure to whip the batter until it’s very thick, which takes about 8 minutes.
1 hour
25 minutes active, plus cooling
Ingredients
-
170
grams (6 ounces) white chocolate, plus a chunk for garnish
-
8
ounces reduced-fat cream cheese (see headnote), room temperature
Directions
-
01Heat the oven to 325°F with a rack in the middle position. Mist a 9-inch round cake pan with cooking spray; line the bottom with a round of kitchen parchment, then mist the parchment. In a small microwave-safe bowl, microwave the chocolate on 50 percent power, stirring every 30 seconds, until melted and smooth; set aside.
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